Ingredients
Step-by-Step Instructions
- Chop a head of bok choy in half, roughly separating the white stalks from the leaves. Chop the stalks.
- Heat some olive oil in a large skillet, and add the chopped stalks. Cook on a low-medium heat for ten minutes. Meanwhile, slice the leaves intro shreds.
- Mix the sauce by combining low carb ketchup, soy sauce (or tamari), rice wine vinegar and sriracha.
- Add the leaves and the sauce to the pan, and stir well to combine. Continue cooking for another five minutes or until the leaves have wilted.
- Transfer to a serving plate and garnish with sesame seeds.
Nutrition
Notes
Approx 3g net carbs per serving (quarter of the whole recipe).
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
